T/BJSCYHYXH 005-2020 Active Group standards

T/BJSCYHYXH 005-2020 Restaurant equipment maintenance technical specifications for electrical equipment

T/BJSCYHYXH 005-2020 Restaurant equipment maintenance technical specifications for electrical equipment

Publish Date: 2020-05-29 Implement Date: 2020-05-29 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us
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Basic Information

Standard Code: T/BJSCYHYXH 005-2020
Standard Type: Group standards
Standard Status: Active
is_force_gb: no
CCS Name: Economic management
ICS Name: Food industry plants and equipment
Publish Date: 2020-05-29
Implement Date: 2020-05-29

Scope

Main Technical Content: The following definitions and industry terms apply to this technical specification: (1) Catering Equipment Catering equipment refers to electrical devices used in catering establishments, which rely on electricity as their power system. (2) Normal Operating State A normal operating state refers to the situation where the equipment can independently achieve and maintain the set operating state without external interference. (3) Technical Specifications for Catering Equipment Maintenance These specifications outline general norms and standards for personnel qualifications, operational procedures, and result acceptance during the maintenance and repair of catering equipment. (4) Inspection This refers to the process where professionals with specialized skills and qualifications observe, inspect, and conduct routine checks on all catering equipment according to established procedures and technical standards, and present the final results. (5) Maintenance This involves cleaning, lubricating, and basic maintenance of equipment in a normal operating state to prolong its lifespan. (6) Repair This refers to the process of adjusting and replacing components to restore equipment to its normal operating state after it has malfunctioned. (7) Naming of Major Catering Equipment Components This section unifies the naming of catering equipment components mentioned in this technical specification, including: heating tubes, heating plates, motherboards, computer display panels, control panels, sealing mechanisms, drive boards, emergency stop switches, safety controllers, contactors, high-temperature protection switches, temperature controllers, boiler water level switches, boiler high/low water level probes, power switches, hour switches, timers, electronic controllers, miniature pressure switches, automatic temperature regulators, current contactors, gas temperature controllers, spherical knob temperature controlle

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